This hearty monkfish recipe by Will Holland is filled with autumnal flavours and would make a fantastic alternative to a Sunday roast, with meaty monkfish paired with salty pancetta, parsnips and a heady red wine sauce. The cooking time for the oxtail might seem a little long, but the sous vide technique will result draw out the meat's natural flavour resulting in meltingly tender flesh.
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Learn how to prepare a delicious beef fillet served with port shallots, celeriac cream and potato gratin. It's a classy dish perfect for any special occasion.